Cordon Bleu with Asparagus and Garlic Potatoes

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  • Baguio Coconut Oil
  • 4 Chicken Breasts, boneless & skinless
  • 4 slices Ham
  • 4 slices Cheese
  • 2 large Eggs
  • 1 cup All-purpose Flour
  • 2 cups Bread Crumbs
  • 1 tablespoon Garlic Powder
  • Salt and Pepper, to taste


  • 2 tablespoons Baguio Pure Coconut Oil
  • 2 cloves Garlic, minced
  • 2 tablespoons Cornstarch
  • 2 cups Evaporated Milk
  • 2 cups Nestle Cream
  • 1/3 cup Parmesan Cheese
  • Salt and Pepper, to taste


  • Baguio Pure Coconut Oil
  • 250 grams Asparagus
  • 250 grams Baby Potatoes
  • 6 cloves Garlic
  • 1/2 teaspoon Basil, dried
  • Salt and Pepper, to taste


  1. Pound chicken breasts to 1/2-inch thickness.
  2. Sprinkle each piece of chicken on both sides with salt, pepper, and garlic powder. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a plastic wrap. Repeat with the remaining ingredients, then refrigerate the rolls to set for 30 minutes.
  3. Set up a breading station with three bowls, one for the flour, one for the eggs and another for the breadcrumbs.
  4. Dip each rolls into the flour first, then the egg and last the breadcrumbs. Repeat until all the rolls are breaded.
  5. In a deep frying pan, carefully drop the chicken cordon bleu one at a time into your Baguio Pure Coconut Oil and fry for 5 minutes until golden brown.
  6. Meanwhile, prepare the sauce. In a pan, heat Baguio Pure Coconut Oil and cook the garlic until soft. Add the cornstarch and whisk for 1 minute.
  7. Add the milk and nestle cream. Whisk until fully combined and no lumps remain.
  8. Season with salt and pepper. Set aside.
  9. Bring a large pot of salted water to a boil and add the baby potatoes. Cook until the potatoes are soft.
  10. Heat Baguio Pure Coconut Oil in a large pan. Add the garlic, potatoes, asparagus, and dried basil. Season with salt and pepper.
  11. Transfer the chicken cordon bleu to a serving plate. Slice and drizzled with sauce. Add the vegetables on the side! Serve warm.
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